Dairy-free pasta bake recipe

Preheat the grill to medium high. Cook the pasta in boiling water for 4-5 minutes or until just under cooked. Drain and return to the pan.

Fry the onion for 2-3 mins, add the bacon lardons in a large saucepan for 3 minutes, add the sliced mushrooms and fry for another 3 minutes or until both are golden brown. Remove from the pan and set aside.

In the same pan, melt the soya spread. Beat in the flour until it forms a smooth paste. Remove from the heat and gradually beat in the milk until smooth. Return to the heat and bring to a simmer, stirring, until thick enough to coat the back of a wooden spoon.

Stir the dairy-free cheese (reserving a third for the top), mustard and into the sauce and season well. Pour over the pasta, bacon and mushrooms and stir together. Spoon into a 2-litre ovenproof dish. Mix together the breadcrumbs, remaining cheese, thyme and then sprinkle over the top of the pasta.

Drizzle with olive oil and bake under the grill for 8-10 minutes or until the top is golden and crusty and the filling is bubbling. Stand for 5 minutes before serving with a big green salad.

If you can't get gluten free breadcrumbs, make your own by blitzing gluten free bread.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

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